用响应曲面法优化豌豆蛋白酶解条件
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摘要
旨在应用响应曲面试验设计优化豌豆蛋白酶解条件,以期得到准确的酶解预测模型。本文以含水量为30%的豌豆蛋白为原料,以DPPH和·OH清除率为评价指标,利用响应曲面设计优化中性蛋白酶的酶解条件,得出酶解最佳条件为加酶量10.60%、温度40.30℃、p H 7.02、底物质量分数6.80%。在此条件下,得到DPPH清除率、·OH清除率分别为99.10%、97.60%。经验证,所建模型预测准确可靠,酶解产物抗氧化性高,可为相关生产和工艺产品开发提供参考。
The purpose of this paper is to optimize enzymolysis conditions of pea protein by using response surface methodology,so as to set up an accurate enzymolysis prediction model. The enzymolysis conditions of pea protein with a water content of 30% by neutral protease were optimized to the scavenging ratio for DPPH and.OH by using response surface methodology. The optimal enzymolysis conditions were as follows: enzyme amount was 10. 60%,temperature was 40. 30 ℃,p H was 7. 02,substrate concentration was 6. 80%. Under this condition,the DPPH scavenging rate was 99. 10% and the.OH scavenging rate was 97. 60%. The model confirmed predicts accurately and reliably,and hydrolysates were high antioxidant. The model provides the valuable reference for related production and process of product development.
The purpose of this paper is to optimize enzymolysis conditions of pea protein by using response surface methodology,so as to set up an accurate enzymolysis prediction model. The enzymolysis conditions of pea protein with a water content of 30% by neutral protease were optimized to the scavenging ratio for DPPH and.OH by using response surface methodology. The optimal enzymolysis conditions were as follows: enzyme amount was 10. 60%,temperature was 40. 30 ℃,p H was 7. 02,substrate concentration was 6. 80%. Under this condition,the DPPH scavenging rate was 99. 10% and the.OH scavenging rate was 97. 60%. The model confirmed predicts accurately and reliably,and hydrolysates were high antioxidant. The model provides the valuable reference for related production and process of product development.
引文
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[11]LI Y H,JIANG B,ZHANG T,et al.Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate(CPH)[J].Food Chemistry,2008,106(2):444.
[2]郭兴凤.豌豆蛋白的功能特性研究[J].郑州粮食学院学报,1996,17(1):69-74.
[3]LIASET B,LIED E,ESPE M.Enzymatic hydrolysis of byproducts from the fish-filleting industry;chemical characterisation and nutritional evaluation[J].Journal of the Science of Food&Agriculture,2000,80(5):581-589.
[4]OVISSIPOUR M,SAFARI R,MOTAMEDZADEGAN A,et al.Chemical and biochemical hydrolysis of persian sturgeon(Acipenser persicus)visceral protein[J].Food&Bioprocess Technology,2012,5(2):460-465.
[5]张秋萍.豌豆分离蛋白酶解产生物活性肽的研究[D].无锡:江南大学,2013.
[6]梁晗妮,唐传核.豌豆蛋白的功能特性研究[J].现代食品科技,2012,28(12):1640-1644.
[7]李志平,徐保明.木瓜蛋白酶水解豌豆蛋白的工艺研究[J].食品研究与开发,2010,31(10):78-80.
[8]杜双奎,魏益民,张波.挤压膨化过程中物料组分的变化分析[J].中国粮油学报,2005,20(3):39-43.
[9]葛英亮,马艳秋.响应曲面法优化蓝莓澄清果汁饮料工艺[J].食品科学,2012,33(12):52-57.
[10]TENG D,FANG Y,SONG X,et al.Optimization of enzymatic hydrolysis parameters for antioxidant capacity of peptide from goat placenta[J].Food&Bioproducts Processing,2011,89(3):202-208.
[11]LI Y H,JIANG B,ZHANG T,et al.Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate(CPH)[J].Food Chemistry,2008,106(2):444.